Suman is a traditional Filipino delicacy that is widely enjoyed and beloved many in the Philippines and around the world. Its origins can be traced back to the pre-colonial period when the early Filipino settlers first discovered the method of cooking rice steaming it in banana leaves.
Suman is essentially a type of sticky rice cake that is made from glutinous rice, coconut milk, and sugar. It is usually wrapped in banana leaves and then steamed or boiled until it reaches a soft and sticky texture. The process of making suman requires great attention to detail and precision to ensure that the rice is cooked evenly and that the flavors are properly infused.
The main ingredient in suman, glutinous rice, also referred to as malagkit in Filipino, is a type of rice that has a higher starch content compared to regular rice. This gives suman its unique and sticky texture, which is one of the defining characteristics of this popular Filipino treat. Glutinous rice is soaked in water for several hours before being mixed with coconut milk and sugar to create the suman mixture.
Coconut milk plays a crucial role in giving suman its rich and creamy flavor. It is made extracting the liquid from the grated flesh of mature coconuts. The coconut milk is then mixed with the soaked glutinous rice and sugar to create a sweet and flavorful mixture that will serve as the filling for the suman.
To make suman, the banana leaves are carefully prepared softening them over an open flame or briefly dipping them in boiling water. This process makes the leaves more pliable and easier to work with. A portion of the suman mixture is then placed in the center of the banana leaf and folded into a neat rectangular or cylindrical shape, ensuring that the rice mixture is completely enclosed.
Once the suman is securely wrapped in banana leaves, it is then either steamed or boiled until it is fully cooked. Steaming generally takes longer but provides a more tender and evenly cooked suman, while boiling is a quicker method that still yields delicious results. The suman is typically cooked until the rice grains are soft and the banana leaves impart a subtle aroma and flavor to the rice cake.
Suman is often served as a dessert or snack, and it can be enjoyed either warm or at room temperature. It is commonly paired with a variety of dipping sauces, such as latik (a sweet coconut caramel sauce) or sugar, to enhance its sweetness. Suman can also be eaten plain, as its natural flavors are already incredibly delicious.
One of the most popular and well-known variations of suman is the classic “suman sa ibos.
” This variation of suman is made using young coconut-infused glutinous rice, which gives it a unique and refreshing taste. The use of young coconut also adds a delightful aroma to the suman, making it even more irresistible.
Suman is not only a delightful treat but is also deeply rooted in Filipino culture and traditions. It is often served during special occasions and festive celebrations, such as fiestas, Christmas, and New Year’s Eve. It is a symbol of family togetherness and a way to showcase Filipino culinary heritage.
While suman is traditionally made using simple ingredients and techniques, there are now a variety of suman flavors and variations available. Some modern twists on this classic delicacy include ube (purple yam), pandan (screwpine leaf), chocolate, mango, and even savory versions like suman sa gata (suman with coconut milk) and suman sa lihia (suman with lye water).
1. Filipino sticky rice cake
2. Glutinous rice dessert
3. Traditional Filipino delicacy
4. Suman sa ibos
5. Classic suman recipe
6. Suman dipping sauces
7. Suman variations
8. Suman sa gata
9. Suman sa lihia
10. Ube suman
11. Pandan suman
12. Chocolate suman
13. Mango suman
14. Filipino culinary heritage